Coconut cream cake

6 servings

Ingredients

Quantity Ingredient
1 Stick margarine
½ cup Shortening
2 cups Sugar
5 Eggs, separated
2 cups Flour
1 teaspoon Soda
1 cup Buttermilk
1 cup Coconut
1 teaspoon Vanilla
1 cup Nuts, chopped

Directions

Cream margarine and shortening. Add sugar and egg yolks; beat well.

Combine flour and soda to creamed mixture alternately with buttermilk.

Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites and pour mixture into three greased 8 inch round cake pans or one long 3 quart baking dish. Bake in 350 degree oven 30 minutes for round pans or 50 minutes for one long pan. Frost with the below frosting when cool.

Frosting:

8 ounce package cream cheese

½ stick butter

1 box powdered sugar

1 teaspoon vanilla

½ cup nuts

Beat cream cheese and butter until smooth. Add sugar and mix well. Add remaining ingredients and beat until smooth.

Shared by Sylvia (Cookie Lady)

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